Rated 5 out of 5 based on 3 votes
- 3 Tbls nutritional yeast flakes
- 1 small x onion, chopped
- 10 - 15 x mushrooms (sliced )
- 1 tspn sweet paprika powder
- 1 cup rice cream or soy cream
- 1-2 cup soy milk
- 1 x mussels vegan beef style stock cube
- 1 good splash yulamba rose wine or shiraz
- 1,5 tspn corn flour (with a bit of soy milk)
- 1 small bunch fresh flat parsley - chopped
- 1 tspn black pepper
- 5 x drops liquid smoke
Start to marinate the stripes with the yeast flakes, soy sauce and oil.
Heat some oil in a frying pan and fry until golden brown.
When golden brown, add your chopped onion and stir well to combine.
Add your sliced mushrooms ….
… and deglaze with the wine.
Add the rice cream and soy milk and give it a good stir.
If you can’t get rice cream, it also works perfect without.
Add the spices and herbs and thicken with 1-2 tsp of corn flour (mixed in a bit of soy milk) to thicken the sauce. Add half of the parsley and let it simmer for 10min. Then turn off the heat, add the rest of the chopped parsley, stir well and give it a rest.
I love to have it with rice. Long grain rice with a bit of vegan butter ( Nuttelex)
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I think this would work very well with saffron milk caps. They have a “meatier” denser texture and a saffron rich flavour with a cheery colour:
I actually would had choosen chanterelles! That would be the Austrian version. I love chanterelles but I never saw some here in Australia. I never heard of saffron milk cap — I love mushrooms and when I see it some day, I will try this one